Ratatouille

³ Description

This is seriously so good! Clean, healthy, light, and the thinly sliced vegetables make the texture #amazing! Such a fun way to eat your vegetables!

² Ingredients

•  1/3 small Yellow Summer Squash
•  1/2 serving (serving = 1/2 cup) Classico Tomato and Basil Pasta Sauce
•  1/3 serving (serving = 1 tbsp) Progresso Balsamic Vinegar
•  1 dash Black Pepper
•  1/2 tsp, ground Thyme (Dried)
•  1 dash Salt
•  1/2 tablespoon Olive Oil
•  1/3 eggplant, peeled (yield from 1-1/4 lb) Eggplant
•  1 tbsp chopped Onions
•  1/3 small Zucchini
•  1/2 tsp Minced Garlic
•  1 serving (serving = 1 medium) Roma Tomatoes

q Directions

Preheat oven to 400F

Thinly slice zucchini, yellow squash, tomato and mini eggplant to 1/16 inch (I used a mandolin- be careful!)

Combine marinara, onion, garlic, and 1/4 tsp thyme.

Spray personal pan baking dish (mine is 5x7in) and spread sauce mixture along bottom evenly. Layer thinly sliced vegetables along bottom of pan, slightly overlapping them.

Sprinkle with salt and pepper to taste. Mix olive oil, balsamic and remaining thyme. Brush oil mixture on top if vegetables, coating entire top surface.

Bake 20-25 minutes. Enjoy! Feel free to top with goat cheese or parmesan!

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